Originally published 3/14/2013. Updated 6/29/2018
Tart and tangy with a hint of sweetness, gluten free dairy free cranberry muffins are without a doubt, a delicious guilty pleasure.
But a guilty pleasure that is rather healthy at the same time…
These cranberry muffins are actually made entirely of gluten free oats, which are a great source of fiber. No carb loaded flour here, just the goodness and nutritional boost of oats. The oats are blended coarse so they resemble crumbly flour, but they are nutritionally superior to regular flour with the added benefit of being good for digestion.
In all honesty, using the oats this way in the recipe was very similar to using regular flour in your recipe. If it weren't for them being a bit coarse, you wouldn’t be able to tell the difference.
This recipe also calls for adding in dried cranberries, also known as Craisins, instead of fresh cranberries. Initially this seemed like it wouldn’t lend itself well to a really delicious muffin, but the Craisins really bring out the cranberry flavor without the over tartness that sometimes happens with actual cranberries.
You’ll also notice that these gluten free cranberry muffins do not call for any of the usual suspects in gluten free baking. You know - the xanthan gum, guar gum and expandex. The reason is that it doesn’t need them – those binding agents (or a substitution) are often necessary in breads, but quick breads and muffins can often go without. And since keeping things simple is always a plus, this is a recipe that fits the bill nicely.
Another thing to love about this recipe is the low fat content – with only 2 tablespoons of olive oil for all 12 of these muffins, this one truly low fat delight.
Then add in the orange juice and it makes these gluten free dairy free cranberry orange muffins low fat AND good for you.
So I hope you are ready to be amazed by these incredible little gems. Without further ado…
How to Make Cranberry Orange Muffins (Gluten Free & Easy)
- 227 grams gluten free flour mix about 1 ¾ cups
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 100 grams granulated sugar
- 105 grams brown sugar
- 3 large eggs
- ½ cup vegan sour cream
- 8 Tablespoons vegan butter melted
- 3 teaspoons orange zest
- 2 Tablespoons orange juice
- 170 grams cranberries frozen or fresh
- 100 grams granulated sugar about ½ cup
- 33 grams gluten free flour mix about ¼ cup
- 1 teaspoon cinnamon
- ⅓ cup vegan butter cold
- In a medium bowl, add gluten free flour mix, baking powder and salt. Whisk until combined.
- In a large bowl, add the granulated sugar, brown sugar, eggs, sour cream, butter, orange juice and orange zest. Whisk for 30 seconds, until fully combined.
- Add the dry ingredients to the large bowl and mix for 30 seconds until fully combined.
- Using a rubber spatula, fold in the cranberries until evenly mixed.
- Set batter aside to rest for 30 minutes.
- Preheat oven to 375 F. Spray a 12 cup muffin tin plus 3 extra cups in another pan. Set the pans aside.
- In a small bowl, combine sugar, gluten free flour and cinnamon. Mix well.
- Using a pastry blender, cut the butter into the dry mix until coarse crumbs form.
- Portion batter into prepared muffin cups. Using a spoon, sprinkle a small spoonful of topping on each muffin.
- Bake for 18 -20 minutes, testing for doneness with a toothpick.
- Remove from the oven and cool in the pan on a wire rack. Remove any topping that has fallen on the pan.
- Serve muffins warm or at room temperature.
- Recipe was developed using the flour mix here, others may work but have not been tested.
- The Forager brand of dairy free sour cream was used, but regular sour cream may also be used.
- The orange juice may be fresh squeezed or purchased juice.
- The cranberries may be fresh or frozen, no need to thaw before adding to batter. Do not chop them.
- The rest time is important to give the flours and starches time to hydrate.
- Use just a small spoonful of topping on each muffin as too much may soak into the batter and flatten the muffins.
- Remove any topping that has fallen on the pan otherwise it will be difficult to clean up.
- Baked muffins store well in a sealed bag at room temperature for 2 days. They may be frozen for longer storage.